Teachers Area
Activity 3
This activity is designed to build on knowledge gained in the classroom from teacher directed activities, and on further information acquired performing Activity 1 and Activity 2. Pupils are given the opportunity and freedom to use their knowledge to make informed choices and to apply their own interpretation to the exercise. Activity 3 also prompts pupils to evaluate their choices (in a non-threatening environment) and the success of the activity. It also promotes the use of interpersonal skills through discussion of outcomes with peers and teachers, and encourages the development of decision making skills and self confidence.Upon completion of the activity pupils should be able to demonstrate:
- Their ability to make informed choices
- An awareness of the range of factors which can affect food choice
- Their knowledge of the nutritional needs of individuals
- Competence in the skills of decision-making, management, organisation and evaluation in relation to the preparation of healthy meals
- Their ability to plan, make and evaluate a healthy meal
Recipes4life
A range of recipes which combine traditional cooking with new-world and ethnic cuisine. These will be refreshed on a regular basis and can be printed out for reference in the classroom.
Primary food groups
Useful information on the five main food groups; fruit and vegetables, bread other cereals and potatoes, meat fish and alternatives, milk and dairy foods, and foods containing large amounts of fat and sugar. This information may be accessed throughout the interactive activities and other sections of the website as a source of reference material and help.
Nutrient Sources
Useful information on nutrient requirements, dietary reference values (RNI, EAR, LRNI), and on the importance and sources of nutrients (protein, fats, carbohydrates, vitamins and minerals). This information may be accessed throughout the activities and other sections of the website as a source of reference material and help.
Food Safety
Useful information on how to maintain food safety during shopping, storage and cooking. Also details measures in place to guarantee the safety and quality of meat. This information may be accessed throughout the activities and other sections of the website as a source of reference material and help.
Teachers section: Lessons and Presentations
This section has been designed to allow teachers to share and exchange ideas and teaching resources, both within a school and between schools.
LMC Education Service
This resource has been produced by the LMC Education Service in collaboration with Northern Ireland Home Economics Teachers. LMC Education Service was established to provide professionals and consumers with accurate information on the quality and safety of Northern Ireland Farm Quality Assured Beef and Lamb, and to advise them on its role as part of a healthy balanced diet.
Our extensive education programme currently includes:
- Advice on nutrition, food safety and hygiene.
- Resources and information for schools, health professionals, caterers and other interested groups.
- Cookery demonstrations and healthy eating talks by a team of experienced chefs and Home Economists
You can find out more about LMC and its Education Service by clicking here.
LMC would like to express their gratitude to:
Aileen Gilpen, Banbridge Academy, Banbridge
Eileen McKeever, St Josephs High School, Coalisland
Oonagh Hegarty, Oakgrove Integrated College, Londonderry
Anne Mcloughlin, Erne Integrated College, Enniskillen
For the significant contribution they have made to the development of this resource
Activity Data and Sources
1. Baby and Toddler; Activity 2
Reference nutrient intakes (RNI) for energy and iron. (Baby 0-3 years)
| Age (months) | Iron RNI (mg) | Energy RNI (kcal) |
| 0-3 | 1.7 | 545 |
| 4-6 | 4.3 | 690 |
| 7-9 | 7.8 | 825 |
| 10-12 | 7.8 | 920 |
| 13-36 | 6.9 | 1230 |
Source: Department of Health. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. London: HMSO. 1991.
2. Adult; Activity 2
Energy Values of Selected Foods
To simplify calculations, energy values of a number of foods have been rounded up/down. Precise values may be found in the following table:
Energy values (kcal) of a range of foods.
 | Weight (g) | Energy value Used in calculation (kcal) |
Precise Energy Value (kcal) |
| Beef, grilled rump steak, lean | 100 | 180 | 177 |
| Cauliflower, raw | 100 | 34 | 34 |
| Chocolate, plain | 100 | 500 | 510 |
| French Fries, retail | 100 | 280 | 280 |
| Granary bread | 100 | 240 | 237 |
| Low fat yoghurt, plain | 100 | 56 | 56 |
| Peanuts, plain | 100 | 560 | 563 |
| Potatoes (old), baked, flesh+skin | 100 | 136 | 136 |
Source: Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary Edition. Cambridge: Royal Society of Chemistry
Total energy used by a man aged 25 years (weighing 65 kg) to perform various activities
| Energy Expenditure (kcal/min) | |
| Sitting | 1.4 |
| Standing | 1.7 |
| Walking slowly | 3 |
| Walking moderately quickly | 5 |
| Jogging | 7 |
Source: Ministry of Agriculture, Fisheries and Food. Manual of Nutrition. London: HMSO, 1992
3. Older People; Activity 2
Contribution of food groups to calcium intake
| Food group | % Contribution to calcium intake |
| Milk and yoghurt | 34 |
| Breads | 17 |
| Cheeses | 9 |
| Meats | 6 |
| Vegetables | 5 |
| Cakes and biscuits | 6 |
| Others | 23 |
Source: Irish Universities Nutrition Alliance (2001). North/South Ireland Food Consumption Survey: Food and Nutrient Intakes, Anthropometry, Attitudinal Data & Physical Activity Patterns. Food Safety Promotion Board, Abbey Court, Lower Abbey Street, Dublin 1.
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